Sourdough Pizza Dough
Make incredible pizza at home with naturally-leavened sourdough dough. Chewy, flavorful crust with better digestibility than commercial yeast pizza.
I used to think homemade pizza couldn't compete with a good pizzeria. Then I let sourdough dough sit in my fridge for three days and baked it on a screaming hot steel. The blisters, the chew, the flavor—it was better than most restaurant pizza I've had. Now Friday night is pizza night at my house, and the dough goes into the fridge on Tuesday.
This recipe creates a chewy, airy crust with complex flavor that commercial yeast can't match. Plan ahead—the magic happens during 24-72 hours of cold fermentation.
Instructions
- 1
Mix Dough
Combine starter, water, and flour. Mix until shaggy and no dry flour remains. Cover and rest 30 minutes. - 2
Add Salt and Oil
Add salt and olive oil. Mix by folding and squeezing until incorporated. Dough will become smoother. - 3
Bulk Fermentation
Perform 3-4 stretch and folds over 2 hours. Let dough continue to rise until increased by about 50% (2-4 more hours depending on temperature). - 4
Divide
Turn dough onto lightly floured surface. Divide into 4 equal pieces (about 230g each). Shape each into a tight ball. - 5
Cold Ferment
Place balls in oiled containers or on oiled sheet pan, cover tightly, and refrigerate. Minimum 24 hours, up to 72 hours. Longer = more flavor. - 6
Bring to Room Temperature
Remove dough balls from fridge 1-2 hours before baking. They should be room temperature and relaxed. - 7
Preheat
Preheat oven to maximum (usually 250-275°C/500-525°F) with pizza stone or steel for at least 45 minutes. - 8
Shape Pizza
On floured surface, press dough ball into a disc, leaving a thicker edge. Stretch by draping over your knuckles and rotating, or use a rolling pin. Aim for 10-12 inch round. - 9
Top and Bake
Transfer to floured pizza peel. Add toppings sparingly (less is more). Slide onto hot stone/steel. Bake 8-12 minutes until crust is blistered and toppings are bubbling.
Tips & Notes
- Cold ferment is essential. The magic happens in the fridge. 24 hours minimum, 48-72 hours for best flavor.
- Hot oven is crucial. Pizza needs the hottest oven you can manage. Use a stone or steel for best results.
- Less topping = better pizza. Overloaded pizza gets soggy. Keep it simple.
- 00 flour makes a difference. Italian 00 flour creates a more tender, authentic crust. Bread flour works fine too.
- Dough freezes well. After cold ferment, balls can be frozen. Thaw in fridge overnight before use.
Why Cold Ferment Pizza Dough?
Cold fermentation in the refrigerator:
- Develops complex, nuanced flavor
- Makes dough easier to stretch
- Creates better blistering
- Improves digestibility
- Fits your schedule (make today, bake later)
The Perfect Bake
Home Oven
Most home ovens max out at 250-275°C (500-525°F). With a preheated stone/steel, expect 10-12 minute bake times.
Pizza Steel
A baking steel transfers heat faster than stone, giving better browning in home ovens. Worth the investment if you make pizza often.
Broiler Finish
For extra char, turn on the broiler for the last 1-2 minutes. Watch carefully!
Dough Timeline Options
24-Hour Dough (Minimum)
- Mix in evening
- Bulk 4-6 hours or overnight at cool room temp
- Divide, ball, refrigerate
- Make pizza next evening
48-72 Hour Dough (Best Flavor)
- Mix two-three days before pizza night
- Short bulk (2-3 hours)
- Divide, ball, refrigerate immediately
- Long cold ferment develops maximum flavor
Simple Margherita
The classic test of good dough:
- Crushed San Marzano tomatoes (no cooking needed)
- Fresh mozzarella, torn
- Fresh basil (added after baking)
- Drizzle of olive oil
Troubleshooting
Dough Won't Stretch
Too cold or not relaxed enough. Let it warm up longer.
Dough Tears When Stretching
Gluten is too tight. Rest it 10-15 minutes and try again.
Soggy Center
Too many toppings, or oven not hot enough. Use less sauce and toppings.
No Blisters
Oven not hot enough, or dough didn't ferment long enough in fridge.